2017 ICC Holiday Gift Guide

The holiday season is officially in full swing with Channukah approaching next week and Christmas just weeks away. Wondering what to gift the culinary student or food enthusiast in your life? ICC has you covered with an array of options from our community featuring gift ideas from alumni, deans, and more!


Bonbons from Stick With Me Sweets
Photo Credit: Evan Sung

Susanna Yoon was the recipient of our 2017 Outstanding Alumni Award for her excellence in Pastry Arts. The queen of bonbons has been featured in several publications for the meticulously crafted chocolate creations found in her NYC store, Stick WIth Me Sweets. Just last month, Yoon was featured in Forbes’ Ultimate Chocolate Gift Guide for the artisanal chocolate bonbon Christmas tree featured above. The festive ‘Christmas in NY” box is filled with 25 bonbons with flavors like Santa’s Milk and Cookies, Gingerbread S’mores, Peppermint Cookie, and Spiced Eggnog treats. Stick With Me Sweets is currently accepting pre-orders and will begin shipping on December 10. Give this sweet gift to the chocolate lover in your life — they will not be disappointed! Visit www.swmsweets.com to place your order today!


A Recreational Class at the International Culinary Center

ICC offers a wide variety of one-day and multi-day recreational courses designed specifically to educate home cooks and professional chefs alike, incorporating techniques used throughout the industries of culinary and pastry arts. Curated and scheduled throughout the year, the school’s recreational courses appeal to men and women of all ages and interests. Gift your favorite aspiring chef with our upcoming Culinary Techniques (multi-day) course beginning January 4 to get a taste of the ICC curriculum. Looking for something shorter? Try Cooking The New Delicious on January 27th where you’ll be instructed to craft a full seasonal meal that’s sure to impress any and all dinner guests. Or, perhaps the carb-lover in your life will appreciate a 4-hour course in Croissants or Homemade Pizza, both being held on January 6th. Sweet tooths are welcome at our upcoming Chocolate Treats and Truffles course on the afternoon of January 27th.

For our full multi-day class offering list, click here.

For our full one-day recreational class offering list, click here.

 


Anything from Just Hit Send Gifts! 

Dallas events planner and ICC Culinary Entrepreneurship alumna Annie Shamoon created JustHitSendGifts.com to help people celebrate small moments with effortless yet thoughtful gift sending. Gift sets are available for birthdays, new babies, ‘The Entertainer’, your favorite ‘Grillmaster,’  the ‘Fancy Foodie’ in your life or even for someone to enjoy a  ‘Lazy Sunday’ — each packed with different tailored goodies. Look for essentials such as chocolates, coffees, candles and more. Head to JustHitSendGifts.com to check out their carefully crafted holiday gift sets and place your order in time for the holidays!


Cookbooks from our Alumni + Deans!

There are a plethora of cookbooks to choose from authored by ICC’s esteemed alumni, deans, chef-instructors, and friends from over the years. It’s so hard to choose just one, or even a few, to purchase for your loved one(s) this holiday season. Here are just a few recently released cookbooks to add to Santa’s list!


This September, ICC’s Dean of Special Programs released a brand new cookbook, different from his 20+ other instructional books. This time around, Jacques Pépin brought his granddaughter Shorey to the spotlight and focuses more on simple recipes that could be made at home and enjoyed by all generations. Expect to learn to create curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake and more — surely to become irresistible new classics for kids!

 

Purchase your copy, here. 

 


Prior to opening his latest venture, Du’s Donuts in New York City this year, ICC alumnus Wylie Dufresne also released WD~50: The Cookbook in October. The cookbook pays homage to the Dufresne-owned cutting-edge New York City restaurant which opened back in 2003.  Providing a glimpse of NYC culinary culture from 2003 through the final dinner at WD~50 in 2014, the cookbook fills the void left behind by the gastronomic artistry at the restaurant.

Purchase your copy, here.


This month, Bobby Flay helps you get fit ahead of your New Year’s resolutions with a brand new cookbook entitled, Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle. With this latest cookbook, the FCI alum helps the home cook transform lean proteins, whole grains, and fresh produce into crave-worthy meals at home.

Purchase your copy, here.


The Pastry Chef’s Little Black Book is a comprehensive collection of nearly 500 professionally formatted recipes covering all aspects of the pastry arts. Authored by award-winning pastry chefs Michael Zebrowski (ICC alumnus and former Pastry Chef-Instructor) and Michael Mignano. The foreword is written by ICC Master Guest Pastry Chef, Ron Ben-Israel, with gorgeous photography by Battman. Whether you’re just thinking of attending culinary school or a tenured professional chef, this is the one sweet ‘little black book’ you’ll find useful for any occasion that calls for desserts!

Purchase your copy, here. 


Merch from the ICC Shop! 

 

It’s never too early to join the ICC family, and our store will have you covered from your littlest foodies through your eldest. Stop by our shop to show your school spirit with hats, hoodies, onesies and more! Click here to shop all options!

 

 

 

 

 

 

 


Not sure which recreational class your loved one would prefer? Want to contribute to their culinary education? Purchase a gift certificate for our New York Campus today!

Quick Guide To Holiday Bubbles

Written by Elizabeth Smith, CS
ICC Wine Program Coordinator

There’s no better way to kick off the festive season with popping corks and a splash (or two) of bubbly.  But what to drink?   Here’s my quick-and-dirty guide to what to buy.


Champagne

Champagne lovers say there’s simply no substitute for real Champagne, and of course, there’s nothing like it to ring in the new year.   In the words of Ferris Bueller, “it is so choice – if you have the means, I highly recommend picking one up.”   If you like a rich and toasty style, go for Herbert Beaufort or Vilmart – smaller producers that make full, silky champagnes.  If you’re looking for something lean and racy as an apéritif, I’d recommend grower-producer Pierre Gimonnet – his Premier Cru Blanc de Blancs is redolent of lime blossom with a firm mineral spine.



Other Traditional Method Sparklers

Made in the traditional method of Champagne, Cava delivers those toasty, yeasty notes and fuller body at a fraction of the price.  For excellent value, try Juvé y Camps or Mas la Mola L’Atzar – the latter ages 22 months in the bottle, longer than many Champagnes.  But my favorite Spanish sparkler of all time is Raventós i Blanc Rosé de Nit – a robust and flavorful rosé from Mourvedre that goes with everything.

You can also drink the big Champagne producers at a more civilized cost if you head to California – Taittinger, Roederer, and Moët all have sisters stateside.  I was recently impressed with Taittinger’s Domaine Carneros – a nose of pear compote on brioche, with a cleansing acidity and tight bubbles on the palate.


Prosecco

A lighter, more fruit-forward wine than those made in the traditional method, Prosecco is about fresh fruit flavors and sometimes a little kiss of sugar.  Perfect for apéritifs, digestifs, toasts, and gatherings at any hour, Malibràn Gorio Extra Dry Prosecco is delicately sweet, with gentle fruity and floral notes.


Off the Beaten Path

German producer 50◦N makes original and truly delicious sekt (sparkling) wines, fruity and drinkable and guaranteed to please a crowd.  But my personal favorite obscure sparkler is the underrated French appellation Crémant de Limoux – the first sparkling wines in the world (pre-dating Champagne).  Try producer Saint-Hilaire – Chardonnay, Chenin Blanc, and Mauzac grapes deliver distinctive wines at incredible value.

 

Have a New Year’s Resolution to expand your wine knowledge in 2018? ICC’s Intensive Sommelier Training program can help you accomplish your goal in just 10 weeks. Apply now to begin in our January program! Click here to learn more.

ICC Alumni Among 2018 Michelin Star Recipients

The following winners listed consists of the 2018 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. We congratulate the following venues and individuals who prove that hard work tastes good throughout their culinary careers.

Stop by one of the following locations, if you’re lucky enough to get a reservation, and catch our alumni in action as they love what they do in their culinary careers.


New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Eleven Madison Park, Chris Flint, Chef de Cuisine
Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Ko, David Chang, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Ai Fiori, Nelson Gonzalez, Sous Chef
Babbo, Rebecca DeAngelis, Executive Pastry Chef
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Cote, Brenton Lee, Executive Sous Chef
Del Posto, Justine MacNeil, Executive Pastry Chef
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
La Vara, Mary McCauley, Wine Director
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef


San Francisco

Three Stars (“Exceptional cuisine, worth a special journey.”)

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Rich Table, Sarah Rich, Chef/Owner

 

Discover The May-Mei Italian Culinary Academy

Calling all culinary professionals – May-Mei Italian Culinary Academy is launching a new, modern Culinary Institute for the hospitality industry, young professionals, culinary institutions and Italian cuisine enthusiasts around the world. Beginning this year, May-Mei will offer intensive short courses for individuals, with limited time availability, who wish to learn or refresh their knowledge of Italian cooking techniques, Italian food products, the flavors, the traditions and culture of the Italian table.

HOW DOES IT WORK?

Founded by Tony May, Sergio Mei and Bruno Libralon, May-Mei Italian Culinary Academy offers a five-day short intensive course, arriving in Italy on Sunday and returning home on Saturday. Perfect for young students and professional development, this course combines theory and practical lessons with hands-on experience and field trips to local producers. Each day culminates in the kitchen where students cook what they learned during the day.

SPECIAL OFFER FOR ICC ALUMNI

The board of the May-Mei is extending an exclusive offer to ICC Alumni for the initial course, September 17-23, 2017 at Gambero Rosso in Rome, of 25% off the published website price.


 

Interested in attending? Please contact Tony May at tonymayitaliancuisine@gmail.com.

To review the course program at Gambero Rosso, price, studies, and visits to producers for this inaugural class, please visit https://www.may-mei.org/en/schools/#rosso for details about the offer.

For more information and a schedule of the 2017-2018 dates, please visit www.may-mei.org or www.may-meiitalianculinaryacademy.com.

 

ICC Announces Baking Demonstrations at New York Cake Show June 10-11

Patiently waiting for this year’s New York Cake Show?

The 2-day event spanning from June 10 & 11 at Pier 36 gets better with a stage of demonstrations sponsored by The International Culinary Center. The award-winning culinary school is proud to announce a series of exciting baking demonstrations from pastry chefs, covering a range of topics from healthy baking substitutions and gluten-free baking to cookie crafting and French macarons.

The demonstration stage will feature ICC Pastry Chef-Instructors including the school’s Director of Pastry Operations, Chef Jansen Chan, as well as Senior Coordinator (Pastry), Chef Jurgen David, and Chef Michael Zebrowski, Chef-Instructor and ICC Alumni. Additional ICC alumni on the roster will be Justine MacNeil, Executive Pastry Chef of Del Posto, Chef Pietro Aletto, Executive Pastry Chef at Boutrous, plus many other established pastry professionals.

Each demonstration will be 45 minutes long, and attendees will receive tastings and recipes during each sitting. Tickets to attend the demonstrations are $25. Don’t miss the opportunity to watch and learn from these leading pastry chefs. Check out the full schedule of ICC demonstrations below and register via the links below.

DEMONSTRATION TICKETS
GENERAL ADMISSION
NY CAKE SHOW WEBSITE
Full Schedule:
SATURDAY

10:00am
Healthy Baking Substitutions 
Chef Michelle Olson, Owner of Michelle Doll Cakes & Resident Chef of Sur La Table

1:00pm
Torta Barozzi: Italian Flourless Chocolate Cake 
Chef Justine MacNeil, Executive Pastry Chef of Del Posto

2:00pm
Roulades: Sponge Cake Construction 
Chef Jurgen David, ICC Senior Coordinator & Pastry Chef Instructor

3:00pm
Brioche Baklava Bun
Chef Pietro Aletto, Executive Pastry Chef of Boutros

4:00pm
Perfect Cake Mixing Methods 
Chef Jurgen David, ICC Senior Coordinator & Pastry Chef Instructor

SUNDAY

10:00 AM
Gluten-Free Baking
Chef Antonella Zangheri, Chef/Owner of Krumville Bake Shop

11:00 AM
Classic Home Style Layer Cakes 
Chef Katie Rosenhouse, Owner of Buttermilk Bake Shop

1:00 PM
Crafting Cookies with ICC 
Chef Jansen Chan, ICC Director Of Pastry Operations + ICC 2017 Cookie Games Winners: Madeline Dudek & Clara Lim

2:00 PM
Pie 101
Chef Michael Zebrowski, ICC Pastry Chef Instructor

4:00 PM
French Macarons & Fillings 
Chef Michael Zebrowski, ICC Pastry Chef Instructor

Why Become an Olive Oil Sommelier?

Written by Curtis Cord
Founder of Olive Oil Times and Executive Director of ICC’s Olive Oil Sommelier Certification program


There’s never been so much interest in high-quality extra virgin olive oil. Why?

Two reasons: First, there are the health benefits revealed in a never-ending stream of research that credits components in EVOO with helping us live longer, healthier lives.

And, there’s the taste. Extra virgin olive oil is an unprocessed fruit juice that reflects its terroir much like wine, and chefs around the world are only beginning to discover how to use different olive varieties to elevate their dishes to heights they never imagined.

But something else that has come to the forefront is the importance of choosing a high-quality olive oil to get the full advantage of these benefits. There’s a huge difference between a really great olive oil and one pretending to be. Mislabeled and substandard oils are a major concern for people who are responsible for making choices in this category.

Luckily for us, there are more excellent olive oils, from more regions, than ever before. At this year’s New York International Olive Oil Competition (an annual event that was launched at the ICC five years ago) there were 910 entries from 27 countries — and more winners than in past editions.

That’s great news for those of us who care a lot about what we eat and seek the best quality, especially in products as important as extra virgin olive oil.

But, there’s a problem. The only way to really know if an olive oil is good or not is to learn how to taste it. Most people can’t tell a high-quality olive oil that deserves the investment from an old, rancid one that shouldn’t be on the store shelves, to begin with.

In fact, we’ve been eating poor-quality olive oil for so long that a recent study found most people actually chose a rancid oil that has virtually none of the touted health benefits, over a fresh, healthful one simply because they didn’t know what they should be looking for and selected the one that seemed more familiar to them.


So what does good extra virgin olive oil taste like?

First of all, it can’t reveal what we call “defects” in olive oil sensory assessment. Some of the most common are rancidity (basically spoiled fruit, like a banana that has turned black), fustiness (when the olives have undergone advanced fermentation often by sitting around before they were milled) and muddy (that results from unclean milling equipment).

There are also what are called the “positive characteristics of olive oil”  — fruitiness, bitterness, and pungency — that are indicators of fresh, healthy fruit and careful processing. Trained tasters look for oils that exhibit a nice balance of the three.

To recognize defects and positive attributes take time and practice, but with so much at stake, more chefs, producers, food buyers, foodies and others are finding it well worth the effort to know how to assess the quality of this vital food for themselves, their families and the companies they represent.

The Olive Oil Program at the International Culinary Center brings the world’s foremost olive oil experts and educators to the New York and California campuses in a comprehensive series of courses spanning production, quality management, and advanced sensory assessment.

There has never been a greater need to foster a deeper understanding of this important food among today’s culinary leaders, and there is no better place than the International Culinary Center to lead the way to greater knowledge.

Register today to join our upcoming Olive Oil Certification courses at our California Campus beginning in October 2017 (click here). Course One runs from October 2-4 and Course Two runs fr October 5-7

 

THE 2017 JAMES BEARD AWARD NOMINEES & WINNERS – ICC Graduates

Update as of May 2, 2017: 

After last night’s James Beard Awards Gala, we learned that some notable ICC alumni walked away from the 2017 ceremony as winners. Congratulations to the following individuals and establishments for their achievements!

Ghaya Oliveria, Daniel NYC – Outstanding Pastry Chef 2017

Upon graduating from the Culinary Academy, Ghaya earned her degree in Restaurant Management from the French Culinary Institute. Ghaya joined Café Boulud in New York in 2001. As a pastry commis, under Executive Pastry Chef Remy Funfrock, Ghaya learned the importance of precision and refined her technique. At Café Boulud, Ghaya was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. She continued to learn from Chef Funfrock, as well as Daniel Boulud’s Corporate Pastry Chef Eric Bertoia. She credits the former with teaching her to cook fruit with delicacy, care, and respect for their natural flavors.

When Chef Daniel Boulud opened Bar Boulud in 2007, he called upon Ghaya to become Executive Pastry Chef.She became responsible for menu development and sourcing ingredients, citing the local farmers’ markets as inspiration. When neighboring Boulud Sud opened in May 2011, Ghaya’s sheer talent and ambition led Boulud to make her the Executive Pastry Chef there, too. At Boulud Sud she debuted her Grapefruit Givré – a whimsical dessert composed of a frozen grapefruit filled with grapefruit sorbet, fresh grapefruit jam, sesame crumble, sesame foam and rose water loukoum, topped with halva ‘hair’– which has received countless press accolades and praises from diners.

In July 2013, Boulud named Ghaya Executive Pastry at his flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness; but above all, she brings an unwavering desire to delight! Her professional approach and talent were recognized by the James Beard Foundation with a 2012 nomination for “Outstanding Pastry Chef” and again in 2015, 2016. “Working for Daniel means always reaching for the best,” she says. “It’s knowing how to be classic and modern at the same time.”


Greg Vernick, Vernick Food & Drink – Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) 2017

Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop Friedman’s Market. A graduate of Boston University, he went straight into CIA’s Culinary Program and soon after, the French Culinary Institute’s Sous-Vide Intensive and Pastry Techniques program.

Vernick moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street, under Chef Gregory Brainin. Vernick rose through the ranks and served as sous chef at Jean Georges, Nougatine, and Spice Market and became their corporate chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After five years in the Vongerichten empire, Vernick took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012, Vernick returned to Philadelphia and he and his wife, Julie, opened the doors to their first restaurants, Vernick Food & Drink, and soon after he received a James Beard Nomination. He would then be nominated for the award, 2 more times in 2015 & 2016.


Blue Hill at Stone Barns, Pocantico Hills, NY – Outstanding Service 2017

Dan Barber is the Executive Chef and co-owner of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Chef Dan Barber has received multiple James Beard awards including Best Chef: New York City (2006), the Country’s Outstanding Chef (2009), and Writing and Literature for his book The Third Plate: Field Notes on the Future of Food (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015). In 2009, he was named one of TIME Magazine’s “100 Most Influential People.”


The James Beard Foundation has released their final nominations for 2017. Included among the group of the hospitality industry’s finest, are several ICC alumni — and even our California Dean, David Kinch. We congratulate you all for receiving this deserved recognition for your achievements this year.

The final winners will be announced during The 2017 James Beard Awards Gala, hosted by Jesse Tyler Ferguson of ABC’s award-winning Modern Family. The ceremony will take place on Monday, May 1, at the Lyric Opera of Chicago and the 2017 Media Awards (formerly known as the Book, Broadcast & Journalism Awards) will be hosted by JBF Award winner Andrew Zimmern and held on Tuesday, April 25, at Pier Sixty at Chelsea Piers in New York City.


Nominees
Outstanding Pastry Chef: Ghaya Oliveira [Daniel, NYC]
Restaurant Management, Class of 2004 
ghaya-oliveira-1

Outstanding Restaurant : Momofuku Noodle Bar [David Chang, NYC]
Classic Culinary Arts, Class of 2001
davidchang-1

Outstanding Service: Blue Hill at Stone Barns [Dan Barber, Pocantico Hills, NY] 
Classic Culinary Arts, Class of 1994 

danb_portrait_012-1-544x382


Outstanding Service: Zahav [Steven Cook, Philadelphia, PA]

Classic Culinary Arts, Class of 2000

Steven Cook, co-founder, CookNSolo Restaurants


Rising Star Chef of the Year: Matt Rudofker [Momofuku Ssäm Bar, NYC]

Classic Culinary Arts, Class of 2000

v1

Best Chef Mid-Atlantic (D.C., DE, MD, NJ, PA, VA): Greg Vernick [Vernick Food & Drink, Philadelphia]

Pastry Techniques, Class of 2011 

greg_vernick


Outstanding Chef: David Kinch [Manresa, Los Gatos, CA] 

Dean at the International Culinary Center 

CHRISTMAS19_kinch_ph1

The 2017 James Beard Foundation Book Awards
Cooking from a Professional Point of View: Jason Licker for Lickerland: Asian Accented Desserts 
(Sirivatana Interprint Public Company Limited)
licker-action-shot
 

CLICK HERE to see the full list of 2017 nominees. 

ICC In The News: Highlights From April 2017

ICC In The News provides monthly highlights featuring ICC alumni, deans, faculty and friends. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from April 2017, aimed to inspire readers to #LoveWhatYouDo in the kitchen and beyond.


Christina Tosi Opens New NYC Milk Bar Location in Financial District.

 

 

 

 

 

 

 

 

 

The ICC Professional Pastry Arts alumni, Christina Tosi,  opened her 9th NYC location and 12th overall location of Milk Bar in the city’s Financial District. Tosi joins a plethora of influential chefs and restaurateurs who are embracing the FiDi neighborhood, with new outposts of Mario Batali’s Eataly, Daniel Boulud’s Épicerie Boulud, and an upcoming 6,000 square-foot venture from Danny Meyer in the works for the area. Read more about MilkBar FiDi, here on Time Out New York.


ICC Expands Olive Oil Certification Program to California Campus 

The Olive Oil Program at the International Culinary Center will be expanding to the Campbell, California campus with a six-day, two-level olive oil sommelier certification course this July in conjunction with The Olive Oil Times and Curtis Cord, the program’s executive director. An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment. Click here to learn how to register.


Food & Wine’s Best New Chefs 2017 

Alumni and executive chef of The Beatrice Inn, Angie Mar, makes the list of culinary newcomers to be recognized by Food & Wine Magazine. As an alum of The Spotted Pig and Marlow & Sons, Angie continues to break the mold of the male-dominated meat world. To see all the honorees, click here.


The Real Differences Between Yams and Sweet Potatoes

Learn the differences between yams and sweet potatoes from ICC Master Chef Marc Bauer, including how to spot them out in a grocery store. Chef Marc also discusses the nutritional differences between the two with Real Simple. Click here to read the full story.


The World’s 50 Best Restaurants 2017  [1-50]

In April, The World’s 50 Best announced the honorees for the 2017 edition of the top 50 restaurants across the globe. While NYC’s Eleven Madison Park earned the #1 spot, the ‘Highest Climber Award‘ was bestowed upon ICC alumni Dan Barber‘s Blue Hill at Stone Barns located in Pocantino Hills, New York. ICC’s Farm-to-Table program students actually have the luxury of spending a full week at Barber’s farm, while being mentored by the agriculturally conscious chef. To view the full list of restaurants, click here


Macaron or Macaroon? Here’s the Difference

In an article for Real Simple, Director of Pastry Operations, Jansen Chan, explains the major differences between macarons and macaroons. Discover the history behind both in the full article, here.


GQ Talks With Dean of Special Programs Jacques Pépin 

In a brand new interview with GQ Magazine, ICC’s very own Dean of Special Programs, Jacques Pépin, speaks out on his upcoming episode of American Masters on PBS, his funniest Julia Child story, drinking wine over water and much more. Learn more about the legendary chef, here.

ICC Announces Outstanding Alumni for 2017 Commencement Ceremony

The International Culinary Center® will celebrate the annual commencement ceremony for students who have completed programs between May 2016 and April 2017. The ceremony, held at the iconic Carnegie Hall in New York City, will feature keynote speaker and Dean of Special Programs, Jacques Pépin. Each year during the ceremony, ICC honors one alumnus from each field of study in a series of Outstanding Alumni Awards. This year, ICC dedicates the Excellence in Culinary Arts award to Chef Julian Medina, Chef / Owner of Toloache, Tacuba, Coppelia, Yerba Buena, and La Chula. Excellence in Pastry Arts will be awarded to Susanna Yoon, Founder and Head Chocolatier of Stick With Me Sweets. Culinary Arts and International Bread Baking graduate and Head Baker of MeyersUSA, Rhonda Crosson, will receive the Excellence in Bread award. The Excellence in Entrepreneurship award will be presented to Hugh Mangum, Chef/Owner of Mighty Quinn’s and a graduate of ICC’s Classic Culinary Arts program. Lastly, the Outstanding Sommelier recipient and alumnus will be Jhonel Faelnar, AS, the Sommelier at The NoMad.

The commencement will be held on Sunday, April 23rd. For media inquiries, please email Angela at asamartano@culinarycenter.com


I’m honored to provide this extraordinary group of individuals with the distinction of Outstanding Alumni during the 2017 Commencement Ceremony at Carnegie Hall. It’s extremely inspiring to watch former ICC students, and even my own classmates, go on to thrive in the hospitality industry. We acknowledge Julian Medina, Susanna Yoon, Hugh Mangum, Rhonda Crosson and Jhonel Faelnar for excellence in their respective fields and hope their stories inspire our new graduates to love what they do in any career path they follow.” – Erik Murnighan, President of the International Culinary Center.


Read about the recipients of ICC’s 2017 Outstanding Alumni awards below.
EXCELLENCE IN CULINARY ARTS
Julian Medina | Chef/Owner of Toloache, Tacuba, Coppelia, Yerba Buena, La Chula | Classic Culinary Arts, 1999

Julian Medina, chef- owner of Toloache, Yerba Buena, Coppelia, Tacuba Mexican Cantina and La Chula has been creating refined Mexican cuisine for over fifteen years. Raised in Mexico City Julian moved here in 1996 and graduated from ICC (formerly French Culinary Institute) in 1999. He has been featured in many publications, including The New York Times, The New Yorker and on Iron Chef American in 2011.


EXCELLENCE IN PASTRY ARTS
suzanna-yoon-stick-with-me-sweets-icc-alumniSusanna Yoon | Head Chocolatier/Founder of Stick With Me Sweets | Classic Pastry Arts, 2010

Susanna Yoon is the Head Chocolatier, Founder and heart behind one of New York’s finest confectionaries and chocolate shops, Stick With Me Sweets. Susanna was rewarded Top Ten Chocolatiers in America by Dessert Professional and attributes her intense, keen eye for perfection to her training in Michelin starred restaurants. Stick With Me Sweets’ chocolates were included amongst Oprah’s Favorite Things this past year and continue to receive many accolades for their exquisite bonbons.


EXCELLENCE IN ENTREPRENEURSHIP 
hm-headshotHugh Mangum | Chef/Owner of Mighty Quinn’s | Classic Culinary Arts, 2001 

Born to a father from Texas and a mother from the Bronx, Mangum grew up among the diverse food culture of Los Angeles but always found the best barbecue in his backyard, prepared by his father. Honoring an inheritance he received after the passing of his father, Hugh Mangum graduated from New York’s French Culinary Institute in 2001. “My father had a lust for life,” he says. “I wanted to continue that tradition as we shared it—through food.”  In 2011, Mangum took his passion to the next level as Co-Founder and Pit Master for Mighty Quinn’s Barbeque which defines a distinct brand of New York-style barbecue that slots neatly into the fast-casual industry. Named after his eldest son and inspired by his late father, Mangum handles recipe development for menus across all Mighty Quinn’s locations. Mangum has also won Food Network’s hit series Chopped and has been featured on programs such as Beat Bobby Flay, Unique Eats, and more.


EXCELLENCE IN BREAD
rhondaRhonda Crosson | Head Baker at MeyersUSA | The Art of International Bread Baking, 2004 | Classic Culinary Arts, 2006

Rhonda has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, Daniel Boulud and Marcus Samuelsson, where she first got her interest in Scandinavian bread making. Rhonda used to work as a chemist and holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor. Rhonda takes great pride in perfecting her rye bread, so it tastes like that of a Danish grandmother, and when not baking, she loves to travel the world.


OUTSTANDING SOMMELIER 
jhonel-thumbJhonel Faelnar, AS | Sommelier at The NoMad | Intensive Sommelier Training, 2014

Jhonel Faelnar is currently a Sommelier at the NoMad Restaurant in New York. He has been with the Make It Nice family since 2015 and has recently taken the helm of the NoMad’s Beer Program, while preparing for the rigorous Master Sommelier examinations in 2018. Graduating with a Bachelor’s degree in Management Engineering from the Ateneo de Manila University and as captain of the men’s Judo team, wine and hospitality were far from mind in the beginning. Leaving home and moving to Osaka and then New York opened up a different culinary world that inspired his first foray into the industry in 2013, with scholarships from both the James Beard Foundation and the International Culinary Center, and an internship with Wine & Spirits Magazine. Obsessed with wine at this point, he pursued further education with Scott Carney, MS at the ICC’s Intensive Sommelier Program and the Court of Master Sommeliers at the close of 2013. Hitting the ground running from there, he worked with Roger Dagorn, MS on his first wine program where he learned invaluable lessons on wine and hospitality. Eventually moving to the NoMad Restaurant and pursuing further growth, he passed the Advanced Examinations of the CMS in July of 2016, happily the first graduate in the New York program’s short history to have done so.


 

Food For Thought: Recapping The Culinary Conversation Among Women

Written by: Sylvanie Tweed
Professional Pastry Arts Student

A loud roar echoed throughout the International Culinary Center’s Amphitheater as women from all walks of the culinary and hospitality industries converged on the evening of March 29th for­­ Food for Thought: A Culinary Conversation among Women. And with that roar, a strong female presence was felt. Food for Thought; a collaboration between ICC and Journee, brought together a diverse panel of women chef’s and industry insiders to discuss relevant issues affecting women in the Food Industry today.

photosbyarielle-67The evening commenced with a vibrant meet-and-greet session complete with delicate hors d’oeuvres and provided an excellent opportunity for students and guests present to network with fellow industry professionals. The amphitheater filled within minutes and the sustained buzz of excitement gently carried the ladies (and three very supportive gentlemen) to their seats as they settled in for what proved to be a heated, intense, and informative panel discussion.

Our moderator, Dana Cowin formerly of Food and Wine, lead the charge as the seven featured women discussed how to help women go further in our industry and have their voices heard and their stories told. The popular topics of financial management, confidence building and dealing with failure and mistakes all got their fair share of input, interspersed with lively banter and a few laughs all around. This segued into a question and answer segment where the heated question came from an ICC chef via the way of maternal leave in the Food Industry and its effect on women. Should women feel forced to choose between having a family and having a career? This was certainly #foodforthought!

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Connect with Sylvanie Tweed on Instagram via @CakeShoppeCo, www.facebook.com/cakeshoppeco or www.cakeshoppeboutique.com